Megan Navarro
You read the headline right. Bread is not my favorite food. It never has been, even as a kid, which could almost be disrespectful to school lunches that are mainly made up of sandwiches every single day.
I have always had a hard time getting past eating the crust part — arguably the best part of a sandwich or pizza slice for some. But not me. No, I opt to either take the crust off or just eat around it. I even got to the point, as a kid, that when I started making my own lunches, and we ended up having microwaves in the high school cafeteria, I would bring anything other than a sandwich — this even includes turkey/cheese roll-ups that did not require bread.
So, when this whole sourdough bread-making craze came around again on TikTok, as it was very much a trend during the peak COVID-19 pandemic, I kept debating if I really wanted to partake. While I am not an avid bread eater, I am a baker.
Just like my mom, I am known for my baked goods. I will be the one to instinctively make something to bring over to family get-togethers, parties, barbecues, cookouts —you name it — without even being asked to.
Sourdough, though, is different from other breads. I remember when my dad would pick up a loaf from H-E-B growing up and I would actually eat it. I never knew why, but I do remember knowing from an early age that it was different from the typical loaf of white bread that we usually had in the pantry.
This bread, according to the Mayo Clinic, actually has proven health benefits. It supports a healthy gut, is easily digested and supports better blood sugar control.
I didn’t know if I would have the patience for making sourdough. I have made other kinds of bread before for the fun of it and because I like to bake for other people. I am not completely turned away from trying new things, but I was intimidated. I wasn’t sure if I really wanted to go through all of the steps that I heard come with sourdough.
It’s a beast. You watch thousands of tutorial videos and keep hearing the same list of words that make no sense — starter, proofing, fermentation, lamination, etc. Then, you think: Can I really do this?
But, when my sister-in-law, a teacher and mother of two sweet boys, posted two weeks ago that she was in the middle of her sourdough journey, I decided to reach out. To my surprise, it’s not as complicated as some people make it out to be. She pointed out that she used a recipe for her sourdough starter — which is literally just flour and water — that was really simple.
Fast forward to now, I have what’s known as an “active” starter, which basically means it is at its peak activity and ready to be used in baking recipes. I have a jar that is ready for some more discard — the portion of sourdough starter that is removed before feeding the remaining starter -— and can be used for other recipes.
I have made a total of three loaves; the first one was a dummy because it did not rise like it should have, but the other two came out great. I have a loaf of garlic and herb sourdough bread that is ready to be baked. I have also made a couple of discard recipes, which were crackers and chocolate chip/pecan cookies.
And I also made butter; that’s right, I am completely embracing making more things from the comfort of my country farmhouse. That doesn’t mean that I am not going to the grocery store at all anymore — trust me and my weekly receipts, that’s not happening — but I am just taking this summer to try new things and I encourage you, readers, to do the same.
Navarro is the executive editor for the Hays Free Press/News-Dispatch. She can be reached by emailing [email protected].
